Effect of dry-heat and guar gum on properties of egg white powder: Analysis of forming capacity and baking performance-Reference-Cited by-同舟云学术

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Effect of dry-heat and guar gum on properties of egg white powder: Analysis of forming capacity and baking performance

Published:2020-02 Issue: Volume:99 Page:105333
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Chang Cuihua,Xu Yali,Shi Mingcheng,Su Yujie,Li Xin,Li Junhua,Yang Yanjun

Funder

National Key Research and Development Program of China

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference29 articles.

1. Comparison of protein surface hydrophobicity measured at various pH values using three different fluorescent probes;Alizadeh-Pasdar;Journal of Agricultural and Food Chemistry,2000

2. Foams prepared from whey protein isolate and egg white protein: 2. Changes associated with angel food cake functionality;Berry;Journal of Food Science,2009

3. Interfacial properties of heat-treated ovalbumin;Croguennec;Journal of Colloid and Interface Science,2007

4. Comparisons of the foaming and interfacial properties of whey protein isolate and egg white proteins;Davis;Colloids and Surfaces B: Biointerfaces,2007

5. Surface and emulsifying properties of caseins;Dickinson;Journal of Dairy Research,1989

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5. Egg powders;Handbook of Food Powders;2024

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